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Receta Divine Triple Chocolate Pie
by Global Cookbook

Divine Triple Chocolate Pie
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Ingredientes

  • 1 c. Unbleached Flour, Sifted
  • 1/4 tsp Salt
  • 1/3 c. Vegetable Shortening
  • 1/2 ounce Semi-Sweet Chocolate, Grated
  • 2 Tbsp. Cool Water
  • 1/4 c. Sugar
  • 1 x Unflavored Gelatin, 1 Env.
  • 1/4 tsp Salt
  • 1 c. Lowfat milk
  • 3 x Large eggs, Lg, Separated
  • 3 ounce Baking Chocolate, Cut Up
  • 1/2 tsp Vanilla
  • 1/4 tsp Cream Of Tartar
  • 1/4 c. Sugar
  • 1 c. Heavy Cream, Whipped
  • 1 x Sweetened Whipped Cream
  • 1/2 ounce Semi-Sweet Chocolate

Direcciones

  1. Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, till coarse crumbs form. Add in the chocolate and water, tossing with a fork, till the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so which there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 min or possibly till a golden.
  2. Cold on a rack. CHOCOLATE PIE:Stir the 1/4 c. of sugar, the gelatin and salt together in a 2-qt saucepan. Stir in the lowfat milk and slightly beaten egg yolks. Add in 3 (1 ounce) squares of unsweetened chocolate and cook over low heat, stirring constantly, till the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Refrigeratein the refrigerator, stirring occasionally, till the mix is the consistency of unbeaten egg whites. Remove the chocolate mix from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, till foamy, using an electric mixer set on high speed. Gradually add in the 1/4 c. of sugar, 1 Tbls at a time, beating well after each addition. Continue beating till stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mix mounds slightly when dropped from a spoon, beat till smooth, using an electric mixer at medium speed. Fold the egg white mix into the chocolate mix; then mix in the whipped cream. Refrigeratein the refrigerator till the mix mounds well when spooned. Turn into the chocolate pie shell. Refrigeratein the refrigerator for 2 hrs or possibly till set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream.